with Roasted Peppers, Pine Nuts & Parmesan
Green Chickpeas – Nutrient Dense, Plant Based
This recipe is very easy to make and incredibly versatile. The possibilities are endless.
Serve family style in a big bowl for the entire family or friend to enjoy!
Recipe developed by Ned Bell, Executive Chef, Four Seasons Hotel Vancouver.
In a pre-heated oven, chop 1 of each red and yellow bell pepper, toss with a little olive oil (1tsp) and a little sea salt and pepper. Roast the pepper for 15 mins until caramelized and charred.
In a large stainless steel bowl, toss the pasta and the roasted bell peppers.
Toss all the ingredients together in a large bowl with ¾ cup of the Green Chickpea Pesto (recipe link above.)
Garnish with an additional 1 cup of thawed & fresh Green Chickpeas.